AZIENDA AGRICOLA BIODINAMICA PODERE CASACCIA DI MORETTI E MORI LUCIA S.S.

Agricoltura Biodinamica - Vini Biodinamici

Native vines


Why should we plant and make wine only from native vines, rather than with the better known international varieties?
Of all wine-making countries, Italy boasts the largest number of native vine varieties – most of them unknown even to the Italians themselves. This incredibly rich biodiversity is something unique in the wine world, and if it were in French hands, it would be flaunted as a feature worthy of national pride. Regrettably though, here in Italy it goes largely unnoticed, and in fact we even go as far as to plant international vines.

Luckily, something is changing.
WHAT IS CHANGING

Our history and our character have blessed us with this wonderful heritage – the town-states, and the local pride that marked our history for centuries resulted in highly distinctive territorial identities, and as a consequence they helped preserve and select many typical native vines.

These heroic vines survived Phylloxera, fights for supremacy, extreme weather events and the pursuit of easy and plentiful harvests, and finally risked extinction because of passing trends and of our incorrigible xenophilia.

Let us think for instance of some native vines such as Prié Blanc de Morgex, which miraculously survives in some of Europe's highest vineyards, or Sicily's Albanello which has virtually disappeared, or Tazzelenghe from Friuli Venezia Giulia that is dangered due to its extreme characteristics, or Tuscany's Pugnitello which risked extinction because of its low yields, and so forth…

Italians should be proud of such peculiarities and oppose a thousand different wines to the standardization of taste; we should refuse to produce plain wines that smooth out any differences to a few standard varieties with the complicity of selected yeasts.



Of course, these native grapes must be turned into natural wines to enhance their peculiarities and allow us to taste something really unique.

Another important reason to protect native vines is to safeguard germplasm that would otherwise be lost or solely survive in the experimental fields of an Italian university, forgotten among the rest.

In a global world, we desperately need biodiversity! Let us not forget what happened with Phylloxera, and might happen all over again with Flavescence Dorée.

Needless to say, one last – but not least – reason for saving the native vines is to preserve the historical roots which link us to our land.

OUR POSITION

For all the above reasons, we choose to have only native – and possibly old – vines in our farm, whose traits make them deeply unique:
  • Our Sangiovese was salvaged from 60-year-old vineyards, dating from the days before the dark, highly tannic and hard Sangiovese became fashionable; in fact, our Sangiovese has a rather faded colour and soft silky tannins with no bitter aftertaste.
  • Canaiolo is another native variety selected from the same vineyards before it became a high-yield vine by means of many selections; our Canaiolo has sparse, loosely clustered bunches, a low yield rate, and results in a naturally spicy, fruity wine.
  • Malvasia Nera (Black Malvasia) was once used as a coloring agent in the Chianti grape blend, but today it risks extinction because it is difficult to turn into good wine. Yet, if expertly handled, it makes full-bodied and highly complex wines.
  • Foglia Tonda (Round Leaf), another native vine, almost disappeared due to its exceedingly compact bunches that meet great difficulty to ripen in perfect health, but that – with proper care – make an excellent wine.
  • Pugnitello was recently rediscovered by Roberto Bandinelli alongside other native vines and salvaged from the neglect it had fallen into on account of its abysmal productivity. Single-variety vinification results in excellent, austere and highly complex wines, with an impenetrable colour and powerful but not aggressive tannins.
  • We vinify white native vines – Malvasia, Vermentino and Trebbiano – as a blend with considerable skin maceration; Malvasia contributes scents, Vermentino brings minerality and Trebbiano adds acidity to the mix, resulting in richly-scented and well-structured wines.
wines

SINE FELLE BIANCO

IGT TOSCANA BIANCO

Malvasia, Trebbiano, Vermentino
Maceration on the skins for 6 days
IGT Toscana Bianco (White Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

SINE FELLE AMBRATO

IGT TOSCANA BIANCO

Malvasia and Trebbiano
Maceration on the skins for 9 months
IGT Toscana Bianco (White Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

SINE FELLE ROSATO.

IGT TOSCANA ROSATO

100% Sangiovese
Obtained from grape pressing
IGT Toscana Rosato (Rosé Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

PRISCUS – 100% SANGIOVESE

IGT TOSCANA ROSSO

Ancient Sangiovese clones
Extended maceration and batonnage sur lies
IGT Toscana Rosso (Red Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

ALITER

IGT TOSCANA ROSSO

Sangiovese, Canaiolo, Black Malvasia, from old and new vineyards
Extended maceration and batonnage sur lies
IGT Toscana Rosso (Red Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

SINE FELLE VECCHIE VIGNE

IGT TOSCANA ROSSO

Sangiovese, Canaiolo, Black Malvasia, from old vineyards
Extended maceration and batonnage sur lies
IGT Toscana Rosso (Red Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

SINE FELLE RESERVE

CHIANTI COLLI FIORENTINI DOCG RESERVE

Selected special vintages from old vineyards
Extended maceration and batonnage sur lies
Chianti Riserva DOCG
Certified organic and biodynamic wine
Natural vinification

CANAIOLO 100%

IGT TOSCANA ROSSO

Varietal vinification of ancient Canaiolo clones
Extended maceration and batonnage sur lies
IGT Toscana Rosso (Red Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

MALVASIA NERA 100%

IGT TOSCANA ROSSO

Varietal vinification of ancient black Malvasia clones_
Extended maceration and batonnage sur lies
IGT Toscana Rosso (Red Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

PUGNITELLO 100%

IGT TOSCANA ROSSO

Varietal vinification of an ancient vine saved from extinction
Extended maceration and batonnage sur lies
IGT Toscana Rosso (Red Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

FOGLIA TONDA 100%

IGT TOSCANA ROSSO

Varietal vinification of a recently rediscovered old native Tuscan vine
Extended maceration and batonnage sur lies
IGT Toscana Rosso (Red Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

SINE FELLE PASSITO ROSSO

IGT TOSCANA ROSSO PASSITO

Rare varietal Passito from Sangiovese grapes
harvested at 3 different stages of ripening and fermented on the skins
IGT Toscana Rosso Passito (Red Passito Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

ASSOLATO IGT TOSCANA

IGT TOSCANA BIANCO PASSITO

Traditional Tuscan Passito of Malvasia and Trebbiano grapes
Fermented for over 3 years in un-topped casks
IGT Toscana Bianco Passito (White Passito Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

SITUA NOBILIS

IGT TOSCANA BIANCO PASSITO

Late-harvested Malvasia and Trebbiano, partly raisinated on the vine
IGT Toscana Bianco Passito (White Passito Tuscan PGI)
Certified organic and biodynamic wine
Natural vinification

OLIO EXTRAVERGINE D'OLIVA

Olio a bassissima acidità dal caratteristico sapore pizzicante, fruttato al palato, ma allo stesso tempo delicato e armonico con note aromatiche di oliva verde, cardo e erbe fresche. Consumo ideale entro 18 mesi dalla produzione.
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